Homemade Chocolate Rawnola
May 23rd, 2017
This weekend Shane and I had a wonderful time celebrating at our cousins’ wedding. We were excited to see Tracy and Seth tie the knot!
After many flight delays, we made it home to SF, and it was a rocky start to the week, since we got home very late and didn’t get to do any grocery shopping for the week. I’ve been eating processed granola from a bag all week, and I haven’t had a minute yet to make my beloved Homemade Chocolate Rawnola recipe. I make it every weekend and eat it every morning for breakfast at my desk at work. It is so easy, and so quick, since there is no baking involved. It takes about 7 minutes to make!
Had I gotten home at a reasonable hour, here’s what I would have made to last me all week!
3 cups Crispy Rice cereal (I use gluten-free Nature’s Path Organic)
Chopped dates, pits removed (10-12 large dates)
1/2 cup buckwheat groats (I get mine in the bulk section at Whole Foods)
1 or 2 handfuls chopped pecans
1 or 2 handfuls organic shredded coconut (I get mine at Trader Joe’s)
2 tbsp coconut oil
4 tbsp creamy peanut butter (or any nut butter)
4 tbsp maple syrup
2 tbsp cocoa powder
Melt, combine, and stir together coconut oil, peanut butter, maple syrup, and cocoa powder in a sauce pan on stove over low heat. While ingredients melt, combine other ingredients all together in a large bowl. Once melted peanut butter mixture is combined, pour into the large bowl and stir until the granola mixture is evenly coated.
I store granola in 1 L mason jars, refrigerate overnight, and bring to work! I keep coconut milk and bananas at work.
Writing this post is making me hungry. THAT’S IT. I’ve had it with this busy-ness! I’m making my rawnola tonight, no matter what.
Let me know how it goes for you! I hope you end up loving this as much as I do. Be careful though, it’s addictive!